chives or parsley, chopped (optional), for serving

Method

Heat the stock mixture to a light simmer and cook until the beetroot is tender. Cool slightly, then pour the mixture into a food processor and blend until smooth.

In a separate bowl, add a little of the soup mixture to the egg yolks, while whisking. Then add the egg mixture to the saucepan along with the puréed stock mixture. Keep whisking over low heat until smooth to make sure the egg yolks are mixed into the soup. Add more salt and pepper if required.

Serve either hot or cold with a dollop of sour cream and either chopped chives or parsley.

You should always closely check that the ingredients in this recipe are suitable for any health and dietary conditions for all those who will be consuming the food and check with your health care professional if you are unsure. Recipe dietary guideline categories are intended as a guide only. Please refer to our Terms of Use for further information.